Cheesy Smokey Veggie Mince Baked Tacos
with Caramelised Onion & Plant-Based Mayo
We've really pulled out all the stops with this one, it's a whole new invention! Introducing our baked tacos, with a flavourful veggie mince filling packed into a crispy golden tortilla. This delicious new creation is the new kid in town that everybody wants to be friends with.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
baby leaves
1
tomato
½
Onion
2 clove
garlic
1
carrot
1 packet
plant-based mince
(Contains Soy; )
1 sachet
All-American Spice Blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tbs
balsamic vinegar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop baby spinach leaves. Finely chop tomato and garlic. Thinly slice onion (see ingredients). Grate the carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add garlic, All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1 minute.
• Arrange mini flourtortillas over a lined oven tray. Divide mince filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide smokey veggie mince baked tacos between plates. Top with caramelised onion and spinach salsa. • Drizzle over plant-based mayo to serve. Enjoy!